Category Archives: Uncategorized

RASFF Alerts – Aflatoxin – Roasted Groundnuts – Salted Pistachios – Almonds – Seasoning Mix – Organic Groundnuts – Spice Mix – Dried Figs – Hazlenuts

Posted on March 27, 2020 by | Leave a comment

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RASFF – aflatoxins (B1 = 5.8; Tot. = 7.7 µg/kg – ppb) in roasted groundnuts from Turkey in Switzerland

RASFF – aflatoxins (B1 = 13.4; Tot. = 13.7 µg/kg – ppb) in salted pistachios from Pakistan in Switzerland

RASFF – aflatoxins (B1 = 37.5; Tot. = 62.2 µg/kg – ppb) in almonds from Spain in Germany

RASFF – aflatoxins (B1 = 14.6; Tot. = 15.1 µg/kg – ppb) in seasoning mix from Pakistan in Ireland

RASFF – aflatoxins (B1 = 16; Tot. = 17 µg/kg – ppb) in organic groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 20.1; Tot. = 20.8 µg/kg – ppb) in spice mix from Pakistan in Ireland

RASFF – aflatoxins (B1 = 9; Tot. = 12 µg/kg – ppb) in organic groundnuts kernels from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 19; Tot. = 28 µg/kg – ppb) in dried figs from Turkey in the Netherlands

RASFF – aflatoxins (B1 = 38; Tot. = 50 µg/kg – ppb) in shelled groundnuts from the United States in the Netherlands

RASFF – aflatoxins (Tot. = 29.5 µg/kg – ppb) in hazelnut kernels from Georgia in Bulgaria

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Posted in Aflatoxin, food contamination, Food Hygiene, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Mould Toxin, Mycotoxin, RASFF, Toxin, Uncategorized

RASFF Alerts – Animal Feed – Aflatoxins – Groundnuts – Peanuts – Crushed Peanut Kernels

Posted on March 27, 2020 by | Leave a comment

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RASFF – aflatoxins (B1 = 46 µg/kg – ppb) in groundnuts for birdfeed from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 81 µg/kg – ppb) in peanuts from India than the Netherlands

RASFF – aflatoxins (B1 = 34.3 µg/kg – ppb) in crushed peanut kernels from Argentina in Germany

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Posted in Aflatoxin, Animal Feed, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Toxin, microbial contamination, Microbiology, Mould Toxin, Mycotoxin, RASFF, Toxin, Uncategorized

RASFF Alerts – Animal Feed -Salmonella – Toasted Soymeal for Pigs

Posted on March 27, 2020 by | Leave a comment

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RASFF – Salmonella enterica ser. Mbandaka (presence /25g) in toasted soymeal used in several types of compound feeds for pigs from Belgium in Belgium

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Posted in Animal Feed, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbiology, RASFF, Salmonella, Uncategorized

USA – Fuji Foods Sushi Facility Receives FDA Warning Letter For Listeria

Posted on March 27, 2020 by | Leave a comment

Food Poisoning Bulletin

Fuji Foods sushi facility has received an FDA warning letter for Listeria contamination in their facility. That company, located at 121 Liberty Street in Brockton, Massachusetts, recalled ready-to-eat sushi, salads, and spring rolls under the brand names Trader Joes and Okami on November 27, 2019 for Listeria monocytogenes contamination. No illnesses were reported in connection with that recall.

 

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Posted in FDA, food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, Uncategorized

UK- Scotland – Recall of Cumberland Sausages from O Flynns Gourmet Sausage Company Due to the Presence of Salmonella

Posted on March 26, 2020 by | Leave a comment

FSAI

Summary
Category 2: For Information
Alert Notification: 2020.19
Product: O’Flynn’s Gourmet Sausage Company Cumberland Sausages;
pack size: 360g and 5kg
Batch Code: 200318

‘Use by’ date: 28.03.2020
Country Of Origin: Ireland

Message:

O’Flynn’s Gourmet Sausage Company is recalling the above batch of Cumberland sausages due to the presence of Salmonella. Point-of-sale recall notices will be displayed in stores supplied with the implicated batch.

Cumberland sausages label 1
Cumberland sausages label 2
Cumberland sausages label 3

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Posted in food contamination, food handler, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Testing, FSAI, Uncategorized

How to Protect Yourself From Coronavirus When Grocery Shopping

Posted on March 26, 2020 by | Leave a comment

Consumer Reports

The FDA says there’s no current evidence to support the transmission of the virus from food packaging.

But whether you buy groceries online or in stores, there are some simple steps you can take to try to limit your exposure to coronavirus, and they’re not so different from what CR recommends you typically do see the link above for some good tips.

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Posted in Coronavirus, COVID-19, food contamination, Food Micro Blog, Food Microbiology Blog, Uncategorized

Research – Scotland – WHOLE GENOME SEQUENCE TYPING AND ANALYSIS OF NON-O157 STEC

Posted on March 26, 2020 by | Leave a comment

Click to access WGS_Typing_and_Analysis_of_Non-O157_STEC_-_Jan_2020_v3.pdf

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Posted in E.coli, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Microbiology, Uncategorized, WGS, Whole Genomic Sequencing

Research – Study shows how diligent we have to be to keep surfaces germ-free

Posted on March 26, 2020 by | Leave a comment

Science Daily

During the COVID-19 pandemic, every frequently touched surface outside our home seems as dangerous as a hot pot right out of the oven. We won’t get burned if we touch it, but we might get infected with a potentially dangerous virus.

A recent study suggests that even organized efforts to clean surfaces can fall short, a reminder for us all that keeping our surroundings clean may require some additional work.

For 5 ½ weeks, researchers tagged surfaces of a small-animal veterinary practice daily with a fluorescent dye visible only under black light. They checked tagged surfaces 24 hours later to see if the marks were showing. Surfaces were considered cleaned if the dye was completely removed.

Results showed that overall, only half of all surfaces were adequately cleaned during the study period. Human-touch surfaces — such as medical instruments, dog run handles, and computer mice and keyboards — were cleaned less frequently than areas touched primarily by animals. The results were similar to studies from other veterinary clinics.

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Posted in bacterial contamination, Coronavirus, COVID-19, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbiology, Research, Uncategorized

UK – FSA publishes guidance for food businesses on coronavirus (COVID-19)

Posted on March 26, 2020 by | Leave a comment

FSA

The FSA has today published guidance to assist food businesses in responding to the coronavirus (COVID-19) outbreak.

The new guidance has been developed with the Department for Environment, Food and Rural Affairs (Defra) and covers a range of areas including good hygiene practice, management of employee sickness, and social distancing for specific food business settings.

It is very unlikely that people can catch COVID-19 from food. COVID-19 is a respiratory illness and not known to be transmitted by exposure to food or food packaging.

The FSA is working with the food industry to ensure that businesses know what their responsibilities are and what actions they need to take to maintain safety standards and protect staff during the outbreak.

The guidance can be found on GOV.UK

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Posted in Coronavirus, COVID-19, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Standards Agency, Food Technology, Food Testing, Uncategorized

Research – Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder (Capsicum annuum)

Posted on March 26, 2020 by | Leave a comment

Wiley Online 

Infrared (IR) irradiation, a novel technology for modeling of decontamination of Bacillus cereus in paprika powder was evaluated and the effect on temperature profiles and total phenolic content was determined. The highest reduction in B. cereus count (2.3 log CFU/g) was achieved after a holding time of 1 min at 200 W IR power and 5 cm distance. The rapid rise in temperature was observed in surface paprika powder and the highest temperature at 200 W IR power and 5 cm distance reaching to 127.8°C. An increase in IR power and a decrease in sample distance of the IR lamp caused a significant decrease in the total phenolic content. The Double Weibull model closely predicted the inactivation of B. cereus in paprika powder by IR irradiation.

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Posted in Bacillus, Bacillus cereus, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Technology, microbial contamination, Microbiology, Research, Technology, Uncategorized